📝 About This Recipe
This quintessential French bistro classic marries the succulent, melt-in-your-mouth texture of bone-in lamb shoulder with the delicate, nutty flavor of pale green flageolet beans. Slowly simmered in a rich bath of dry white wine, aromatic root vegetables, and fragrant rosemary, the lamb releases its collagen to create a velvety sauce that coats every bean. It is a soul-warming dish that celebrates the patience of slow-cooking and the rustic elegance of South-of-France farmhouse traditions.
🥗 Ingredients
The Lamb and Aromatics
- 4-5 pounds Bone-in Lamb Shoulder (trimmed of excess surface fat)
- 3 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small cubes)
- 2 pieces Celery Stalks (finely diced)
- 6 pieces Garlic Cloves (smashed and peeled)
The Braising Liquid
- 1.5 cups Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 3 cups Chicken or Lamb Stock (low sodium)
- 1 tablespoon Tomato Paste
- 2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 2 pieces Bay Leaves (dried)
The Beans and Finishing
- 1 pound Dried Flageolet Beans (soaked overnight and drained)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1 teaspoon Lemon Zest (optional, for brightness)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Pat the lamb shoulder completely dry with paper towels and season generously on all sides with kosher salt and black pepper.
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2
In a large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shoulder until deeply browned and crusty on all sides, about 5-7 minutes per side. Remove the lamb and set aside on a plate.
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3
Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the smashed garlic cloves and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells fragrant.
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5
Pour in the white wine, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. Let the wine simmer and reduce by half.
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6
Add the soaked and drained flageolet beans to the pot, followed by the rosemary, thyme, and bay leaves.
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7
Place the lamb shoulder back into the pot, nestling it into the beans. Pour in the stock until the liquid reaches about halfway up the side of the lamb.
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8
Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid (or a layer of parchment paper then the lid) and transfer to the preheated oven.
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9
Braise for 2.5 to 3 hours. Every hour, carefully turn the lamb over and check the liquid levels; if the beans look dry, add a splash more stock or water.
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10
The dish is done when the lamb is fork-tender and pulling away from the bone, and the beans are creamy but still holding their shape.
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11
Remove the lamb to a cutting board and tent loosely with foil. Discard the herb sprigs and bay leaves. If the bean liquid is too thin, simmer it on the stovetop for 5-10 minutes to thicken.
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12
Gently pull the lamb into large chunks, discarding any large pieces of fat or bone. Fold the lamb back into the beans or serve the chunks over a bed of the beans.
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13
Taste and adjust seasoning with salt and pepper. Stir in the fresh parsley and lemon zest just before serving for a burst of freshness.
💡 Chef's Tips
Always soak your dried flageolet beans for at least 8 hours; this ensures even cooking and a superior creamy texture. Don't rush the searing process—that deep brown crust on the lamb is the primary source of flavor for your braising liquid. If you can't find flageolet beans, Cannellini or Great Northern beans are the best substitutes, though they are slightly starchier. Braises always taste better the next day; consider making this 24 hours in advance and gently reheating on the stove. Keep the braise at a very low simmer; boiling the meat will make it tough and stringy rather than tender.
🍽️ Serving Suggestions
Serve in shallow wide bowls with a thick slice of crusty sourdough bread to soak up the juices. Pair with a medium-bodied red wine like a Côtes du Rhône or a herbaceous Cabernet Franc. A simple side of steamed green beans or a crisp frisée salad with a mustard vinaigrette cuts through the richness. Top with a spoonful of gremolata (parsley, garlic, and lemon zest) for a vibrant, zesty finish. For an extra touch of luxury, drizzle a little high-quality extra virgin olive oil over each portion just before eating.